In the case of pork they would use some of the cuts that we wouldn't traditionally consume in Canada or North America, but they're more on the higher end, premium cuts. Other markets such as China, Taiwan, the Philippines, would help us balance out.
What's important to the Canadian industry, and I'm sure it's the same in the beef industry, is that access to many markets allows us to get the best value out of a Canadian animal that we can, so we tend to look at the markets that would give us the best return on the entire animal. Some of the higher-end cuts that we would process and prepare are in the form of chilled pork, which is very high value—a 55-day shelf life for table meat in Japan—would be directed toward that market for the best return. Other items like stomachs, lungs, rectums, etc., would go to the Chinese market or the Taiwanese market.